Asparagus with Mustard Vinaigrette

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Ingredients

Preparation time:
20 minutes

1 pound fresh asparagus, preferably thin spears
2 teaspoons Dijon-style mustard
3 tablespoons red wine vinegar
1 teaspoon granulated sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon minced fresh parsley
2 tablespoons olive oil

Directions

Yield:
6 servings

Serving size:
1/6 of recipe

Wash asparagus and trim the ends. If stems are tough, remove the outer layer with a vegetable peeler. Drop asparagus into boiling water and cook approximately 8 minutes or until desired texture is reached; drain. Measure mustard into a bowl. Whisk in vinegar, sugar, salt, pepper, and parsley. Whisk in olive oil until mixture is blended. Pour over cooked asparagus. Serve warm.

Calories: 56 calories, Carbohydrates: 3 g, Protein: 1 g, Fat: 5 g, Saturated Fat: <1 g, Sodium: 121 mg, Fiber: 1 g

Exchanges per serving: 1 vegetable, 1 fat.